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Penne with Hazelnut Gremolata and Roasted Broccolini

Penne with Hazelnut Gremolata and Roasted Broccolini

Penne with Hazelnut Gremolata and Roasted Broccolini is :

dairy free , lacto ovo vegetarian , vegan

By
Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 2 Servings
Tags: Vegan
Health Score: 76 %

Ingredients:

1/2 pound

broccolini
1

garlic clove
2 tablespoons

hazelnuts
3 tablespoons

olive oil
2 tablespoons

parsley
1/4 pound

penne

Instructions:

  1. Preheat oven to 400°F.

  2. Place broccolini onlarge rimmed baking sheet.

  3. Drizzle with2 tablespoons oil; sprinkle with salt andpepper. Toss, then spread in even layer.

  4. Roast broccolini until tender and goldenbrown around edges, tossing occasionally,about 18 minutes. Cool. Chop coarsely.DO AHEAD: Can be made 4 hours ahead.

  5. Letstand at room temperature.

  6. Mix hazelnuts, chopped parsley, finelygrated lemon peel, and garlic in small bowl.DO AHEAD: Gremolata can be made 2 hoursahead. Cover and refrigerate.

  7. Cook pasta in large saucepan of boilingsalted water until tender but still firm tobite, stirring occasionally.

  8. Drain; returnto saucepan.

  9. Add broccolini and toss overmedium heat to rewarm.

  10. Transfer to mediumbowl.

  11. Add gremolata and remaining 1tablespoon oil; toss to distribute evenly.Season to taste with salt and pepper.

Wine Pairing :